DMPC and DPPC

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fga_fikret
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DMPC and DPPC

Post by fga_fikret » Sat Nov 05, 2005 6:34 pm

ı must know the properties of DMPC and DPPC and also Phosphate Buffer ph:7,4 can you help me? it is so urgent.
sorry, my english is so bad.

sdekivit
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Post by sdekivit » Sat Nov 05, 2005 6:38 pm

those are fosfolipids. They are parts of the lipid bilayer of the cell membrane (which asymmetric as you'll probably know) and play roles in cell signalling.

phosphate buffer is just a solution that is buffered at a pH that is suitable for example for proteins.

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Post by fga_fikret » Sun Nov 06, 2005 6:28 am

sdekivit wrote:those are fosfolipids. They are parts of the lipid bilayer of the cell membrane (which asymmetric as you'll probably know) and play roles in cell signalling.

phosphate buffer is just a solution that is buffered at a pH that is suitable for example for proteins.

thank you for your reply;howevr, ı have already known these . ı want to know such questions as why their phase transition temperatues are different from each other and what are the charectristic of buffer-why we used when we were making liposome. I could not find right thing about these topics.
thanks everybody

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Post by sdekivit » Sun Nov 06, 2005 4:03 pm

phase transition is dependant on temperature by the composition of the fatty acids (saturated or unsaturated) and the chainlength of the fatty acids. The longer and the less unsatured fatty acids cause a high melting temp and are thus more rigid.

PBS, or phosphate buffered saline, is used to dissolve proteins without denaturing them (right ingredients and pH and so on). That;s why water isn't used as a solvent for proteins.

(if you mean this)

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Post by fga_fikret » Sun Nov 06, 2005 5:04 pm

thanks a lot
sdekivit wrote:phase transition is dependant on temperature by the composition of the fatty acids (saturated or unsaturated) and the chainlength of the fatty acids. The longer and the less unsatured fatty acids cause a high melting temp and are thus more rigid.

PBS, or phosphate buffered saline, is used to dissolve proteins without denaturing them (right ingredients and pH and so on). That;s why water isn't used as a solvent for proteins.

(if you mean this)

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